SITXFSA001_Use_hygienic_practices_for_food_safety_LG_V2-0 (2).pdf

Food handling processes chapter three outlines

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Food handling processes Chapter Three outlines minimum standards for handling food during receipt, storage, processing, display, packaging, distribution and recall of food. We will look at these in more detail later. Requirements for food premises Standards covered include the design and construction of the food premises, fixtures and fittings installed, materials used on floors, walls and ceilings, and personal hygiene facilities available. Food safety programs The Code details what must be contained within a food safety program using the HACCP (glossary) system of hazard identification and control. Do we have to follow these Standards? Yes. Most of the Standards are mandatory. As a result, every state and territory’s food safety legislation is based on the principles and standards outlined in the Code. However, the types of food premises that must have a food safety program can vary between states as this Standard is not mandatory. Let’s have a look at what legislation is currently in place and how it affects you. Food safety legislation Australia has a system of national, state, territory and local legislation, regulations, standards and codes of practice which enforce minimum food hygiene standards. These standards are designed to ensure the food we eat is kept free from any form of contamination during all stages of production, service and consumption. Click on the tabs to explore food safety legislation further.
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